Monthly Meal Idea: Vegetable Casserole
Ingredients
¼ pint (150ml) olive oil
3 large onions, sliced
1 large aubergine diced
8oz (225g) French beans, sliced
2 different coloured pepper, sliced
Half a cauliflower, cut into florets
4oz shitake mushrooms
4 large tomatoes, cut into quarters
8oz cooked brown or green lentils
7oz (200g) frozen sweetcorn
2 tbsp garam masala
2 pts (1.2 litres) liquid (vegetable stock)
2 bay leaves
Method
Heat the oil gently in a large pan, cook the onions until soft. Add in the aubergine and also cook until soft. Add the garam masala and stir well, then add the liquid and heat. Then add all the other ingredients except the lentils and sweetcorn and cover with a lid and simmer for 10 minutes. Add the lentils and sweetcorn and simmer for another five minutes. If you want to add a salty taste, then mix some miso paste with a little water and add at the final stages of cooking so that the miso does not boil.